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Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy frisée salad with shallot-bacon vinaigrette; steak frites (sautéed steak with hand-cut french fries); bouillabaisse (seafood soup from Marseille); and honey lavender blanc mange.
One 3 Hour Lesson
Level 2
$150
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
These dishes capture the flavors and techniques of so many exciting, flavor-forward global cuisines. Spanning the gamut from Mexico to the Middle East, these small but satisfying plates are perfect for parties --- or collect them all to make a masterful (and entirely vegan) meal. We'll create and then feast on: Egyptian baba ghanoush and hummus; Argentinian hearts of palm, tomato and avocado salad; Italian roasted cauliflower with capers; and Balinese chili-grilled tempeh skewers.
Grilling is one of the best ways to cook food simply while obtaining a maximum amount of flavor. You can grill on the stovetop, in your backyard, or over charcoal or gas. In this class you will learn how to modify your grilling technique depending on the medium used. You will also discuss how dry rubs and sauces are used on the grill, then put those lessons to use as you make: grilled steaks; shrimp skewers; chicken satay with peanut dipping sauce and grilled portobello mushrooms and zucchini.
Sharpen your shellfish butchery skills in Knife Skills 4! This hands-on class teaches you the techniques required to prepare a seafood feast. Learn to handle and break down lobster (and make a refreshing lobster salad), and master the art of shucking oysters and clams (and enjoy oysters with mignonette and a modern Clams Casino). You’ll also make succulent Shrimp Scampi and perfectly crisp Fried Calamari. Elevate your culinary confidence and impress friends with your newfound shellfish prowess!
This series covers all you need to know to create spectacular piped and hand-molded cake decorations. After completing the class, students will be able to design and create gorgeous cakes for friends and family. Courses in this series must be taken in sequence. Prerequisite: Techniques of Cake Decorating 1. Cake Decorating 2: Rolled fondant; ruffling; extension work; royal icing lacework; brush embroidery; and gum paste flowers.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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